Strawberry Bread

Quick breads are recipes that are made with baking soda or baking power rather than yeast. This strawberry bread comes together quickly with baking powder as the leavening agent. Bake with frozen strawberries to enjoy this strawberry bread recipe year round!

Make this easy strawberry bread recipe–a traditional quick bread– for a breakfast treat or a sweet bite with a cup of tea. Sometimes a slice of bread with a bit of fruit mixed throughout is just what you need to satisfy your sweet tooth. We often bake banana bread which is also a type of quick bread, and this strawberry bread is created along the same lines.

Most quick breads– including this strawberry quick bread– can be made as a loaf of bread in a baking tin that is generally 8 by 4 inches (or thereabouts), or the same batter can be divided into muffin tins. Use a muffin tin along with paper muffin cups or bake in silicone muffin baking tray.

What makes this bread a quick bread recipe?

Quick breads are exactly as they sound– bread recipes that come together in a short period of time. Quick breads do not use yeast as a leavening agent so there is not waiting period for the bread to rise.

The method of baking quick bread is to first combine the dry ingredients like flour, salt, and baking soda in one bowl and the wet ingredients like eggs and buttermilk in a separate bowl.

Baking with frozen strawberries

I baked with frozen berries for this strawberry bread, keeping them frozen until I mixed them into the batter. This method worked but did leave extra moisture in the baked bread.

If you choose to thaw your strawberries before baking, let them drain in a colander that is resting over top of a bowl. After 30 to 60 minutes, take the liquid that has dripped into the bowl and bring it to a boil on the stove top. Reduce the liquid until it is about half or even a quarter of what you started with. This step intensifies the strawberry flavor and removes excess water. Then add this reduction back into your berries and continue with the recipe.

Baking with fresh or frozen berries

Next time I’ll use fresh berries to see if it makes a difference. The only change I made to the original recipe for this strawberry quick bread was to add a thin layer of sugar sprinkled on before baking. It make the top nice and crusty which was a good balance to the moist bread with strawberries.

Recipe source- Saveur Magazine

Start with a strawberry bread recipe from Saveur magazine. I found their recipe online and look forward to making it again with different fruits throughout the year. Change it up and use blueberries, peaches, or even mangoes for a different twist. You’ll also enjoy this cherry bread recipe which is made with frozen berries and can be traditional or gluten free.

Yield: 12

Strawberry Bread from Saveur

Easy strawberry bread comes together in no time with strawberries throughout

Reader Interactions

Comments

Holly, your strawberry bread looks fabulous!! so pretty and perfect! when I’ve baked with frozen berries, I always thaw them and pat dry (delicately) with paper towels before baking with them. . that might help with the extra moisture?

Not only sounds delicious Holly but it’s so pretty too. Thinking about strawberries will help me realize that spring might actually be on it’s way. I was so looking forward to 70 today but guess we’ll have to wait a bit longer.

Hooray for strawberry bread! Here in Washington I do believe spring is here. It’s raining pretty hard outside and I cannot wait to have fresh strawberries in my garden! I’m saving this recipe for that time.

I often bake – especially muffins – with fruit that is still frozen. I like to think it keeps its place and shape better in baked goods. For me, your bread looks perfect, Holly. The strawberries are nicely distributed and the crumb looks wonderful!